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Pumpkin Whoopie Pies

Turn the classic dessert into a fall treat with these pumpkin whoopie pies. They are the ultimate pumpkin sweet treat.
Prep Time10 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin dessert, pumpkin whoopie pies
Servings: 12
Calories: 546kcal
Author: Kasey Schwartz

Ingredients

Cookies

  • 1/2 cup unsalted butter softened
  • 1/2 cup vegetable oil
  • 2 cups dark brown sugar packed
  • 2 tbsp maple syrup
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp kosher salt
  • 1 tbsp pumpkin pie spice
  • 2 large eggs
  • 2 cups canned pumpkin puree
  • 3 1/4 cups all-purpose flour

Filling

  • 8 oz cream cheese softened
  • 1/4 cup unsalted butter softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 375F. Line 2 sheet trays with parchment paper.
  • With an electric mixer fitted with a paddle, beat together the butter, oil, sugar, syrup, baking powder, baking soda, salt, and pumpkin spice until smooth. Scrape the bowl and then beat in the eggs, one at a time. Continue to beat until the mixture is light & fluffy.
  • Stir in the pumpkin puree. Add the flour in two additions, making sure to scrape the bowl between each one.
  • Scoop ¼ cup of batter and place it onto the prepared sheet trays. Repeat, leaving 2” in between each scoop. Bake for 15-18 minutes. Cool on the sheet tray for 5 minutes and then remove them to a wire rack to finish cooling.
  • For the filling, beat the cream cheese and butter until smooth and fluffy. Add the sugar in two additions. Stir in the vanilla.
  • To finish, add 2 tbsp of filling to one cookie and top with another. Repeat with remaining cookies.

Nutrition

Calories: 546kcal | Carbohydrates: 89g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 326mg | Potassium: 254mg | Fiber: 2g | Sugar: 59g | Vitamin A: 7010IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 3mg